Cynthia S Pickle Soup Recipes
POLISH PICKLE SOUP
After discovering that this dill pickle soup was totally a thing at the Polish Village Cafe in Hamtramck, my wife and her sister, who are obsessed with their Polish heritage, decided to make this a part of our repertoire. It sounds crazy but it works, and most people we introduce to it, love it.
Provided by JonahLuck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 17
Steps:
- Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.
- Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.
- Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.
Nutrition Facts : Calories 207 calories, Carbohydrate 30.6 g, Cholesterol 22.5 mg, Fat 7.1 g, Fiber 3.8 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 2022.1 mg, Sugar 7.9 g
MY PICKLE SOUP
Make and share this My Pickle Soup recipe from Food.com.
Provided by Lori 13
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring stock, potatoes and juice to a boil. Reduce. Simmer 10 minutes.
- Add pickles, potatoes and butter. Simmer 2 minutes.
- Stir in sour cream, salt and pepper. Heat through.
Nutrition Facts : Calories 318.8, Fat 16.9, SaturatedFat 9.2, Cholesterol 44, Sodium 1673, Carbohydrate 33.8, Fiber 3.9, Sugar 8, Protein 9.1
DILL PICKLE SOUP
This soup is made from a century-old Swiss recipe. Traditionally it is a winter soup, but we serve it year-round because of the demand.-Nancy Ross, Salem, Oregon More Pickle Recipes»
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 18
Steps:
- In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, stir in food coloring and serve with croutons.
Nutrition Facts : Calories 264 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1579mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
DILL PICKLE SOUP
Finely chopped dill pickles are combined with lots of seasonings in chicken broth to make a very unique soup. This does sound like an odd recipe, but it really is good!
Provided by Heather K.
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.
Nutrition Facts : Calories 104.3 calories, Carbohydrate 13.7 g, Cholesterol 12.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 1116.6 mg, Sugar 6.4 g
CYNTHIA'S PICKLE SOUP
My variation of Polish Dill Pickle Soup. It's simple and delicious! Good comfort food for a cold day! The flavor can vary a lot by the pickle you use, you can use pickled or brined pickles. I used the pickled kind because I like the sour flavor from the vinegar. I always start with whole pickles because they are easier to grate. I recommend dicing everything to about 1/4 inch dice for this recipe.
Provided by nursecynthia
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter over medium and saute grated pickles for about 5 minutes.
- Add celery, carrot, potatoes, pickle juice, and chicken broth. Bring to a boil.
- Simmer 20 minutes on low heat until potatoes are tender.
- Add some fresh ground black pepper to taste. This recipe usually doesn't require any added salt because the pickles lend enough of that on their own.
- Serve with a dollop of sour cream and some dill, or eat it just as it is.
Nutrition Facts : Calories 140.9, Fat 4, SaturatedFat 1.8, Cholesterol 9.9, Sodium 680.6, Carbohydrate 20.6, Fiber 2.5, Sugar 4.4, Protein 5.9
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